08 May 2014

'Bučnica'- Pumpkin Pie (ethnic food of Zagorje)

Zagorje is a part of Croatia, located north of Zagreb (capital city). It means 'beyond the mountain' (Medvednica mountain). People there have a specific dialect, called kajkavski and are fans of Bučnica (Boochnitza) - Philo pastry pie with pumpkin (buča) and cheese. White pumpkins are mostly used for this pie, but I couldn't find it in Australia, so I used Jap pumpkin.

Ingredients:

-Dough / pastry

3 cups flour

1 tsp salt

1-2 tbs oil

300 ml water

Filling-

500 g grated pumpkin

1 1/2 tsp salt

500 g ricotta (or similar) cheese

2 eggs

salt and white pepper

Topping-

300 ml sour cream

1 egg

pinch of salt

Method:

Make a soft dough from all ingredients for pastry. Divide in 2 balls, dust both sides with flour, cover with a clean cloth and let it rest for 30 minutes.

Sprinkle salt over grated pumpkin, mix and set aside.

Mix ricotta and eggs, season. After 10 minutes, squeeze moisture out of pumpkin and mix in with ricotta mixture.

Swith your oven to 200*C; 180 fan forced.

Stretch your dough over a clean large tablecloth, fill edges with filling and shape into logs. Place filo pastry into an oiled square dish. Repeat with other ball of dough.

If you need reference on how to stretch dough and shape rolls, lookhere.

Cut prepared pastry into 3 (across the logs), oil the surface (spray OK) and place into oven and bake for 25+ minutes. Take out and spread mixture of sour cream, egg and a pinch of salt. Return to oven for another 5 minutes, or until golden and bubbly. Enjoy warm!